![](https://cdn.statically.io/img/www.allrecipes.com/thmb/yUfAjpwl_zgIznCZQ6-s5eAQ1sM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6606573-e9dd77a4b64e4dad8b47e1a21a49e8b5.jpg)
Ingredients
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2 ½ cups all-purpose flour
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2 tablespoons white sugar
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½ teaspoon salt
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1 cup chilled butter, cubed
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¼ cup ice water, or more if needed
Directions
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Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
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Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
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Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
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Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
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Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Cook's Notes:
This crust is perfect for quick weeknight dessert tarts, dinner quiches, and even pot pies. Use any oven-proof dish in any size, and just pinch off a bit of the crust, form in the dish, and fill!
Thickness of rolled dough can vary depending on what you make; for a more rustic tart in any baking dish, I roughly roll out a thicker crust. For a regular tart pan, I roll the crust to a 1/4- to 1/2-inch thickness.
Nutrition Facts (per serving)
179 | Calories |
12g | Fat |
17g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 179 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 7g | 37% |
Cholesterol 31mg | 10% |
Sodium 155mg | 7% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 2% |
Total Sugars 2g | |
Protein 2g | 4% |
Calcium 7mg | 1% |
Iron 1mg | 5% |
Potassium 24mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.